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A cheddar and potato latke topped with chives and applesauce on a plate with a spoonful of sour cream beside the latke.
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5 from 1 vote

Cheddar and Potato Latkes

These Cheddar and potato latkes are made like a traditional latke but with the notable (and indulgent) addition of plenty of gooey melted Cheddar. They're served with a homemade brown sugar applesauce to complete this easy Hannukah (or weeknight) meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sides
Cuisine: Jewish
Servings: 12 servings
Calories: 231

Ingredients

For the brown sugar applesauce

  • 5 1/2 cups peeled, coarsely chopped tart apples, such as Granny Smith
  • 1/4 cup plus 2 tablespoons apple cider
  • 1/4 cup light brown sugar
  • 3 tablespoons fresh lemon juice, strained
  • 1/4 plus 1/8 teaspoon coarse salt

For the Cheddar and potato latkes

  • 2 pounds baking potatoes (such as Idaho or russet), peeled and grated
  • 1 cup finely chopped white onion
  • 2 cups grated mild Cheddar
  • 1/4 cup all-purpose flour or matzoh meal
  • 2 large eggs, beaten
  • 1 to 1 1/2 teaspoons coarse salt
  • 8 grinds black pepper
  • About 1/4 cup plus 1 tablespoon vegetable oil, for frying
  • Sour cream, for serving (optional)
US - Metric

Instructions

Make the brown sugar applesauce

  • Dump the apples, cider, brown sugar, lemon juice, and salt in a medium saucepan. Bring to a boil over medium-high heat and then reduce the heat slightly and simmer, stirring occasionally, until the apples become very soft, 6 to 10 minutes. Remove from the heat.
  • Mash the apples with a potato masher or the back of a wooden spoon until the applesauce is the desired consistency. You should have about 2 cups. Cover to keep warm.

Make the Cheddar and potato latkes

  • Dump the grated potatoes and onions in the center of a large, clean kitchen towel. Gather the sides of the towel on top of the potatoes and onions and squeeze the mixture tightly—as tightly as you can—over the kitchen sink to remove any excess liquid. Transfer the grated, drained potatoes and onions to a large bowl and stir in the Cheddar, flour, eggs, salt, and pepper. Toss to combine.
  • Heat 1/4 cup oil in a 10-inch sauté pan or cast-iron skillet over medium heat. When the oil is hot, add as many 1/4-cupfuls batter as will comfortably fit, flattening each circle a bit with the bottom of the 1/4-cup measuring cup or a spatula. (Don’t try to fry more than 5 latkes at a time.)
  • Cook until the first side is golden brown and crisp, 2 1/2 to 3 1/2 minutes. Flip and cook the other side until also golden brown and crisp, about another 3 1/2 minutes. Transfer the finished latkes to a paper towel–lined baking sheet.
  • Repeat with the remaining latke batter, not letting the pan go dry (you’ll probably only need another 1 tablespoon oil). You should have about 12 latkes.
  • Serve the latkes with the applesauce and sour cream, if desired.

Notes

  1. Squeezing the potatoes--Use a sturdy towel or flour sack for squeezing the potato and onion. A very thin towel may end up ripping.
  2. Speed it up--To speed up preparation, use a food processor for grating the potatoes.
  3. Storage and reheating--These are best served the day they are made, but leftover latkes can be stored in a sealed container in the fridge for up to 2 days. Reheat in a single layer on a baking sheet in a 350°F oven until crisp.

Nutrition

Serving: 1latke | Calories: 231kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 434mg | Fiber: 3g | Sugar: 12g